Maybe Martha…https://kld13.wordpress.com
Thu, 22 Feb 2018 06:31:21 +0000enhourly1http://wordpress.com/https://s2.wp.com/i/buttonw-com.pngMaybe Martha…https://kld13.wordpress.com
LCMs? LTMs? Rice Bubble Snack Thingoshttps://kld13.wordpress.com/2014/08/30/lcms-ltms-rice-bubble-snack-thingos/
https://kld13.wordpress.com/2014/08/30/lcms-ltms-rice-bubble-snack-thingos/#respondSat, 30 Aug 2014 11:04:36 +0000http://kld13.wordpress.com/?p=115I have seen the recipe in the book and a few versions going around but none of them really appealed to me. So I came up with these as a slightly healthier version and must say, was pretty pleased. Best of all, the kids just loved them.

Add to the Thermomix and cook for 5 minutes, 100 degrees, speed 3

50g butter

60g coconut oil

50g sugar or rapadura or any other sweetener

2T honey

Add 1t vanilla essence, then add the following and stir gently on reverse for a few seconds:

1 cup of puffed amarenth

3 cups puffed rice

50g coconut.

Give it an extra stir with a spatula, pour in to a lined square tin and press down firmly with baking paper over the top. Refrigerate until set, then cut in to bars.

]]>https://kld13.wordpress.com/2014/08/30/lcms-ltms-rice-bubble-snack-thingos/feed/0pinksinks20140830_174406Choc N Two Veg Cakehttps://kld13.wordpress.com/2014/08/30/choc-n-two-veg-cake/
https://kld13.wordpress.com/2014/08/30/choc-n-two-veg-cake/#respondSat, 30 Aug 2014 10:56:54 +0000http://kld13.wordpress.com/?p=112I have always baulked at hiding vegetables in kids foods, I’d rather they know what they were eating and make choices. But, after years of them making choices that didn’t fit with mine, I decided to have a crack at making a cake that tasted fabulous and could be considered healthy too.

This is what I came up with. It was as rich and moist as a mud cake, super filling and super decadent. And the kids absolutely smashed it. Oh, and in keeping with my theory on not hiding veggies, I told them the ingredients after the plates were licked clean.

Here is how I made it:

Blitz in the Thermomix on speed 8 for around 15 seconds:

1 zucchini

1/2 cup of mashed cooked pumpkin

2 eggs

60g butter

Add and mix well on speed 6 for around 20 seconds:

250g spelt flour

3t baking powder

80g raw cacao powder or cocoa

150g milk

150g sugar

Pour in to a lined fairly large tin and bake at 180 degrees for 50 minutes.

Make a batch of pasta dough by mixing 300g of spelt flour with 3 eggs and 20g of olive oil in the thermomix. Knead for two minutes, then wrap in plastic for ten minutes to rest.

Steam 3 small sweet potatoes and a couple of big handfuls of spinach, mash and combine with 200g of fresh ricotta, an egg and plenty of salt and pepper.

Roll your pasta dough through the machine, in small batches. You want to get it down to the smallest setting, so just do a small ball at a time.

Lay it on to tea towels, covering as you go.

Once all done, cut in to triangles and place 1 teaspoon of filling in each centre, run a wet finger along each edge, then bring each corner to the middles, pressing edges as you go. This will form an odd pyramid shape. Bend edges down and tuck in a little. Very hard to explain and no matter how you do them, so long as the edges are sealed, that is all that matters!

Only make a few at a time, keeping the rest of the dough covered to stop it drying.

Scatter flour on a tray and add pasta shapes to the tray, sprinkling liberally with flour as you go to stop them sticking.

Freeze on the tray, then shake off and transfer to a zip lock bag to store in freezer. This made just over 1kg of pasta shapes.

To cook, bring to boil a big pot of salted water, add a few at a time once boiling. Once they rise to the top, after a few minutes, they should be cooked. Serve with your favourite sauce, or with a splash of olive oil and parmesan and more pepper.

]]>https://kld13.wordpress.com/2014/01/15/spelt-pasta-with-sweet-potato-spinach-and-ricotta-filling/feed/0pinksinksIMG_9264IMG_9265IMG_9266IMG_9269IMG_9267Coconut Orange Cupcakeshttps://kld13.wordpress.com/2013/10/11/coconut-orange-cupcakes/
https://kld13.wordpress.com/2013/10/11/coconut-orange-cupcakes/#commentsThu, 10 Oct 2013 23:23:05 +0000http://kld13.wordpress.com/?p=92A new take on the whole orange thermomix cake. These were so lovely and moist due to the coconut.

Add to the thermomix and blitz on Speed 9 for 10 seconds.:

one whole orange, cut in to quarters, plus squeeze the juice out of a second orange.

200g of butter

Add the following and mix well on Speed 5 for 20 seconds:

200g sugar, agave or honey

200g spelt flour plus 3t baking powder (or 200g of SR Flour)

100g shredded coconut

3 eggs

Spoon in to muffin cases, this batch made around 16 good size cakes.

Bake at 170 degrees for around 20 minutes.

]]>https://kld13.wordpress.com/2013/10/11/coconut-orange-cupcakes/feed/1pinksinkscoconutorangeSpelt Fruit Bread – Fig, Apricot and Goji Berryhttps://kld13.wordpress.com/2013/09/28/spelt-fruit-bread-fig-apricot-and-goji-berry/
https://kld13.wordpress.com/2013/09/28/spelt-fruit-bread-fig-apricot-and-goji-berry/#respondSat, 28 Sep 2013 09:47:47 +0000http://kld13.wordpress.com/?p=89Looking forward to having this for breakfast in the morning… or a late night snack with a cup of tea.

Fruit – big handful of dried figs, big handful dried apricots, handful of goji berries in to the thermomix with big shake of All Spice. Blitz on speed six for around 20 seconds.

]]>https://kld13.wordpress.com/2013/09/28/spelt-fruit-bread-fig-apricot-and-goji-berry/feed/0pinksinks1379879_163601513839250_1867152984_nSquashed Frog Pasta aka Avocado & Salami Pastahttps://kld13.wordpress.com/2013/05/23/squashed-frog-pasta-aka-avocado-salami-pasta/
https://kld13.wordpress.com/2013/05/23/squashed-frog-pasta-aka-avocado-salami-pasta/#respondThu, 23 May 2013 10:02:02 +0000http://kld13.wordpress.com/?p=86My daughter promptly named this Squashed Frog Pasta. The salami is the guts, the pasta is the intestines and the green sauce is, well, the rest of the frog. Whatever you call it, it was delicious, quick and all went back for seconds.

Add to salted boiling water 500g of fresh Egg Pappadelle Pasta. Or, any other pasta you like if you don’t have this.

Add the following to the Thermomix and blitz on Speed 8 for around 15 seconds:

Flesh of 2 avocadoes

half a bunch of finely chopped spring onions, including greens

two really big slugs of Extra Virgin Olive Oil

250g natural yoghurt

splash of cream

salt and lots of cracked black pepper

Taste and add a bit more olive oil and salt and pepper if required.

Slice in to thin strips around 100g of salami, you choose how hot, for my kids I used mild hungarian.

Warm through at 70 degrees for around 7 minutes, Speed 1.

Drain pasta, reserving some of the liquid. Add the sauce to the pasta, if it’s a little thick, add a bit of the reserved liquid back in.

Serve with more cracked pepper, or if you like it hot, sprinkle with chilli flakes.

]]>https://kld13.wordpress.com/2013/05/23/squashed-frog-pasta-aka-avocado-salami-pasta/feed/0pinksinkspastaBaked Cauliflower Risotto with Chilli Pangrattatohttps://kld13.wordpress.com/2013/02/27/baked-cauliflower-risotto-with-chilli-pangrattato/
https://kld13.wordpress.com/2013/02/27/baked-cauliflower-risotto-with-chilli-pangrattato/#respondWed, 27 Feb 2013 10:02:58 +0000http://kld13.wordpress.com/?p=82This is my twist on Jamie Oliver’s twist of a classic Italian dish. Featured in the March 2013 edition of the ABC’s “delicious” magazine, I simplified it and thermomixed it. It looks a bit dry in my pic, so I have modified it further to fix that.

Preheat oven to 200 degrees.

Put in to the thermomix:

1/4 of a ciabatta loaf, torn in to chunks

a sprinkle of dried chilli flakes

Blitz for around 10 seconds to achieve a coarse breadcrumb.

Add around 20g of olive oil, the zest of one lemon, 1/4t of cinnamon and mix for 5 seconds on speed 5. Cook on Varoma temp, 5 minutes, speed 2.

Tip out on to a plate to cool.

Break up a whole cauliflower into chunks and put in the thermomix. Give it around 5 seconds on speed 5 to break it up in to little pieces. Tip out into a bowl.

Put in the thermomix and cook for 4 minutes, Varoma, speed 2:

2 white onions, quartered

2 celery stalks, finely chopped

a splash of fish sauce

30g of butter

20g of olive oil

Add 350g of arborio rice and stir, speed 2, reverse, for a few seconds.

In a large, castiron or heavy casserole dish, add the cauliflower, rice and onion mix and 1.25L of hot vegetable stock. Whack the lid on tight and bake in the oven for 35 minutes.

Remove from oven, stir through a big spoon of butter and a heap of parmesan and let stand to thicken for a minute or two.

Serve, with the Chilli Pangrattato sprinkled liberally over the top, some more parmesan and cracked black pepper.

Okay, so not the best looking photo, but these were really delicious. Most vegie sausages taste kind of odd, but these tasted great and held together really well.

In to the thermomix, speed 5 for 10 seconds:

half a red capsicum

one onion, quartered

1T olive oil

1 clove of garlic

Add and combine, speed 6 10 seconds, or desired consistency.

1T tahini

1 can of chickpeas, drained and well rinsed

50g parmesan cheese, or more

80g of pulled apart bread crusts

handful of chopped garlic or onion chives

Prepare a plate with seasoned flour, then with floury hands, take a small amount of the mixture and form in to a sausage, flouring the outside really well. This amount made around 16 small chipolata size sausages.

Refrigerate for at least an hour, then shallow fry in hot oil.

I served these with a simple avocado, yoghurt and lemon dip. Oh, and the cup is just a little espresso coffee cup. Were also delicious with tomato relish as well.